View of Genoa on a painting from 1482.

Genova (Italian for Genoa) is the capital of the province of Liguria located in northwest Italy. Genova or Genoa  is Italy’s principal seaport. The city makes a good base or starting point for exploring the villages on the Italian Riviera. It a popular destination for tourists due to the area’s mild climate, the charm of its old fishing ports and the beauty of its landscapes. Many villages and towns in the area are internationally known, such as Portofino, Bordighera, Lerici, and the Cinque Terre.

Genoa was founded in the 6th century B.C. by Phoenician and Etruscan sailors due to its good location and naturally formed port. It remained a very important port throughout its history. In 209 B.C. Genoa was destroyed by the Carthaginians and was rebuilt by the Romans. During the Roman Empire era, Genoa was a major shipping  port for goods made locally. After the downfall of the Roman Empire, Genoa became an independent city. In the 11th century, a short-lived alliance between Genoa and Pisa took control over Sicily and Corsica. Later, the two cities waged war against each other for the control of the two islands and Genoa defeated Pisa. After this, the merchants governing Genoa had power comparable only to the Pope and the kings of the European states. During the Crusades, Genoa’s wealth and strength continued to grow and expand and. as a result, they were able to acquire more possessions and trading privileges. In 1408, a group of merchants, who were providing much of Genoa’s defense and expansion funds, formed the Banco San Giorgio (a powerful bank.)

The expansion of Genoa caused regional wars for control of the city.  As a result, the Genovese fleet was destroyed by the Venetians and this lead to the weakening of Genoa. The wars ended in 1528 and Genoa became a ship building port and bank center. A symbol of the city, the Lanterna, was rebuilt in 1543 and the yellow light beamed to 36 nautical miles in clear weather. Though Genoa was dominated by nearby countries, like France, it kept its independence until 1797. At that time, Napoleon Bonaparte organized the Republic of Liguria and unified it to France in 1805.  Ten years later, Genoa was united with the Kingdom of Sardinia and this country played a very important role in the unification of Italy, since the king of the Kingdom of Sardinia, Victor Emanuel II, became the king of Italy.

The port of Genoa was heavily damaged during WW II and, again, by heavy storms in 1954-55.  Soon after, the port was rebuilt and modernized. Although Genoa is a chief seaport, it is also a center for commercialization and industry. Among its leading industries are chemicals, motor vehicles, textiles, locomotives, ships, petroleum, airplanes and steel. These industries have declined somewhat in recent years and the city is relying more on service-oriented businesses and tourism for revenue.

Some great places to see in Genoa are the Palace of the Doges, the medieval Church of San Donato, the Carlo Felice Opera House (dating back to the 19th century), the 16th century churches of St. Ambrose and the Annunciation, as well as, other Renaissance palaces and buildings. Walls and forts are abundant throughout the city and the narrow streets of the harbor area are intriguing. One popular attraction is the lighthouse called Lanterna, mentioned above. This lighthouse is an important “landmark” for Genoa. In 1992, Renzo Piano was credited for redesigning the Old Port. A modern aquarium and a tropical greenhouse are located there. Genoa has a university, which was founded in 1243, and a few museums. Genoa’s maritime presence is still very strong, which can be sensed throughout the entire area. “The Regatta of the Ancient Sea Republics”, involves Genoa, Pisa, Venice and Amalfi in a yearly navigational competition. The regatta rotates among the four areas and occurs every fourth year in Genoa.  

Every two years Genoa hosts the Pesto World Championship in the city’s historic Palazzo Ducale, where one hundred competitors from all over the world meet to make their pesto recipe in order to gain the title of Pesto World Champion. The participants are both professional cooks and amateurs who compete by preparing pesto sauces using only authentic ingredients and traditional recipes. The pesto sauces are then judged by tasters ranging from restaurant owners and expert cooks to food and wine journalists.

Sergio Muto is the 2012 winner of the Genoa Pesto World Championship. He’s 58 years old, born in Cosenza (Calabria, Italy) and living in Germany since 1976, where he manages a delicatessen.

Click on this Photo Gallery of Genova for more views of the city.
http://www.genova-italia.com/gallery01_en.php

The Food Of Genova

The first recipe identified in print as Genovese was for Torta alla Genovese (a sort of pie filled with apples, dates, raisins, and pulverized almonds, hazelnuts, and pine nuts) appearing in 1520, not in an Italian book, but in a Catalan-language cookbook by Robert Mestre, chef to the king of Naples. In the centuries that followed, Genoa’s culinary sophistication grew. Local cooks developed some of Europe’s most savory preparations for tripe, stockfish (which is dried cod) and stuffed vegetables. They refined such Italian specialties as minestrone, ravioli, focaccia, and, of course, basil pesto. However, with the possible exception of ravioli (whose filling can include a dozen or more ingredients, some as exotic as calf’s spinal marrow and heifer’s udder), these recipes utilize common ingredients . Genoa developed a number of more complicated local dishes, primarily because it could afford to, and because it had access, through its widespread trade, to ingredients from many parts of the world. (One example: The Genovese are the only Italians who regularly use walnuts in savory dishes—a habit they might well have imported from their Black Sea outposts.

The cuisine of Genoa is based on traditional Mediterranean cooking and very rich in ingredients and flavors. The Ligurians use very simple ingredients, which by themselves may seem insignificant, but when combined together, they accentuate and bring out each ingredient’s individual qualities to produce superb flavor and  harmony. At the base of all recipes is Ligurian olive oil, delicately flavored and perfect for preparing sauces. The most famous of these is pesto, a sauce made of basil, pine nuts, garlic, olive oil, and Parmesan cheese. Some other well-known sauces from this region are salsa verde, a green sauce made of parsley and pine nuts for grilled meat, and salsa di noci, a walnut sauce that goes perfectly over pasta and ravioli.

Different kinds of focaccia and torte salate (a vegetable and cheese pie) are characteristically Genovese. These dishes are eaten as main entrees, appetizers or snacks. Among the Primi Piatti (first courses), there are different kinds of pasta, for example, trenette and taglierini  flavored with Genoa’s very famous sauce, basil pesto or pansotti, a huge ravioli stuffed with vegetables and herbs topped with walnut sauce.

Fish Market in Genoa Italy

Among the various meat dishes are veal roulades filled with mushrooms, eggs, bread and aromatic herbs, lamb stew with carciofi (artichokes) and a stuffed pocket of pancetta sliced and served cold. Mushrooms are featured in the cuisine of Liguria, flavoring meat dishes and complementing fish dishes as well. Fish occupies an honored place on the menus of Genovese restaurants. Some typical second courses include: Cappon Magro, an elaborate dish made of fish and boiled vegetables and seasoned with a sauce of herbs and pine nuts. Other popular dishes are Fritto Misto (mixed deep-fried seafood), L’insalata di Pesce (seafood salad), Triglie (mullet) alle Genovese, Stoccafisso in Agrodolce, cod in sweet and sour sauce with pine nuts and raisins, Mussels alla Marinara and Stuffed Anchovies.

Among the desserts, one of the most distinctive is Pandolce, a treat found on every table at Christmastime. Genoa is famous for its pastries: Canestrelli, Amaretti, Baci di Dama (little walnut pastries), and Gobeletti, little short breads filled with quince jam.

Genova Inspired Recipes For You To Make At Home

Basil Pesto

Traditionalists would use a pestle and mortar to make this sauce. Since a food processor is available in our modern world, I prefer to save time and use it whenever I can.

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup pine nuts (pignoli)
  • 1 and 1/4 cups tightly packed young basil leaves
  • 1 garlic clove, peeled
  • 1/2 teaspoon salt
  • 1/4 cup freshly grated Parmigiano Reggiano
  • 1/2 cup freshly grated Pecorino Romano

Directions:

In the work bowl of a food processor, pulse the basil, garlic, pignoli and the salt together. Gradually pour in the olive oil with the motor running; the mixture will emulsify.

Transfer the pesto to a serving bowl and stir in the Parmigiano and Pecorino with a fork.

Pesto keeps in the refrigerator up to 1 week as long as it is topped with a thin layer of olive oil; it can also be frozen for up to 1 month if the Parmigiano and Pecorino have not been added.

Make a double batch and you can use it for the following recipes.


Linguine with Basil Pesto

Ingredients

  • 1 pound linguine
  • 1 recipe for basil pesto, from above
  • 1/4 cup Parmesan cheese, shredded
  • Fresh cracked black pepper

Directions

Bring 3 quarts of water to a boil. Add salt and linguine into the boiling water. When the pasta is almost cooked to your liking, scoop out 3/4 cups of the pasta cooking liquid and add it to a pasta serving bowl. Drain the pasta in a colander, shaking it to remove excess water. Transfer the pasta to the bowl containing the pasta cooking liquid and toss. The cooking liquid will be absorbed by the pasta. Add the prepared pesto, mix well, and taste for seasonings. It should be well seasoned and the pasta should be quite moist. Serve immediately in hot deep plates, sprinkled with the shredded Parmesan cheese and freshly grated black pepper.

Focaccia with Pesto and Tomatoes

If you would like more of a whole wheat flavor in the dough, substitute 1 cup of white whole wheat flour for 1 cup of the all-purpose flour.

Serves 8

Ingredients:

  • 3 and 1/2 cups unbleached all-purpose flour, plus extra if needed.
  • 1 teaspoon instant yeast
  • 1 tablespoon salt
  • Warm water
  • 2 tablespoons extra-virgin olive oil, plus extra for greasing the bowl and pizza pan
  • Half of the basil pesto recipe from above
  • 1/2 small red onion, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 kalamata olives, pitted and halved
  • 1/3 cup freshly grated Parmesan

Directions:

Mix the flour, yeast, and the salt in a food processor. With the motor running, add 3/4 cup of warm (110°F) water, then pour in 2 tablespoons of the olive oil and add enough warm water (about 1/2 cup) to make a soft dough that forms a ball. If the dough is dry, add a little more water; if it is sticky, add a little more flour.

Process 45 seconds, or until smooth and satiny; transfer to an oiled bowl and shape into a ball. Cover and let rise at room temperature until doubled, about 1 hour.

Transfer the dough to a generously oiled 13″ x 18″ rimmed baking sheet and push it with your fingers until it extends to the sides of the pan (you might need to wait 5 minutes for the dough to relax and stretch more easily).

Spread a very thin layer of pesto evenly over the dough, and then scatter olives, tomatoes, and onions over the pesto. Sprinkle cheese over the top of dough and, using your fingertips, press dough all over to form dimples; let sit, uncovered until puffed, about 45 minutes.

Heat oven to 400°F. Bake the focaccia on the bottom rack of the oven until the edges are golden brown and dough is cooked through, about 20 minutes. Let cool for 10 minutes and cut into squares and serve.

You can also place the focaccia pan on a baking stone in the preheated oven for 20 minutes, or until golden on the top and bottom and lightly crisp. 

 

Pesto Chicken Roulade

Ingredients:

  • 4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
  • 1/2 cup basil pesto, from recipe above
  • 4 thick slices fresh mozzarella cheese
  • Olive Oil

Directions;

Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.

Spread 2 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish. Brush the tops of the chicken rolls with olive oil.

Bake uncovered for 45 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

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